Ingredients:

  • 2 cups chocolate sandwich cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp sea salt
  • 32 oz Philadelphia cream cheese, room temperature
  • 1 1/4 cups granulated white sugar
  • 3 tbsp all-purpose flour
  • 1 cup full-fat sour cream, room temperature
  • 2 tbsp instant espresso powder
  • 1 tbsp warm heavy cream
  • 1 tbsp pure vanilla extract
  • 4 large eggs, room temperature
  • 4 oz semi-sweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • 1 tsp instant espresso powder

Instructions:

  1. Preheat oven to 350°F (175°C). Combine cookie crumbs, 5 tbsp melted butter, and 1/4 tsp salt until moistened.
  2. Press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
  3. In a small bowl, whisk 2 tbsp espresso powder into 1 tbsp warm heavy cream to bloom the coffee. Set aside.
  4. In a large bowl, beat 32 oz cream cheese, 1 1/4 cups sugar, and 3 tbsp flour on low speed until smooth. Ensure no lumps remain.
  5. Add 1 cup sour cream, 1 tbsp vanilla, and the bloomed espresso mixture. Mix on low until fully incorporated.
  6. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears to avoid incorporating air.
  7. Wrap the outside of the springform pan in heavy-duty foil. Pour the batter onto the crust. Place the pan in a large roasting pan filled with 1 inch of hot water.
  8. Bake for 1 hour 15 mins at 325°F. Turn off the oven, crack the door, and let the cheesecake sit in the water bath for 1 hour.
  9. Remove from the water bath and chill in the refrigerator for at least 7 hours.
  10. For the ganache: Heat 1/2 cup heavy cream with 1 tsp espresso powder until simmering. Pour over 4 oz chopped chocolate, let sit for 5 mins, then whisk until smooth and pour over the chilled cheesecake.